Abstract
The present study was carried out to investigate functional properties of roller milled fenugreek fractions. The coarse husk (CH) and fine husk (FH) were found rich in dietary fiber content and flour fraction (FL) rich in protein and oil. Bulk density of the milled fractions showed that the embryo fraction is lighter (0.51 g mL−1), and husk fraction is heavier (0.84 g mL−1) than the whole fenugreek flour (WFF)). CH and FH had highest water absorption capacities with values of 17.44 and 15.42% respectively. The highest apparent viscosity was recorded by CH while FL fraction observed lowest. All samples had a non-Newtonian behaviour at all tested temperatures. The measurement of foaming and emulsion properties of WFF and roller milled fractions showed that they were greatly affected by pH levels. The minimum values of emulsion properties were obtained at pH 4 which was nearer to isoelectric point of the protein.
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